It was cooked & whisked on the stove right? I think I've put something like this back on the stove with a touch more cornstarch & that helped do the trick, slightly higher heat and brisker whisking.

 

The skim milk shouldn't be a problem. I've made pudding with it lots of times. If you used cornstarch, make sure that you've brought it to a good boil before lowering the temp and simmering. The pp had a good suggestion about trying to rescue this batch, but if it doesn't work, just go with chocolate soup and it will still taste good.

 

correct amount of cornstarch too. For pudding, about 2-2 1/4 cups milk will need 3 tablespoons of cornstarch. Whisk it with your dry ingredients, then slowly whisk in milk, bring to FULL boil over medium heat and cook once boiling for a minute.

 

Cut up some fruit, warm up the "pudding," and make fondue.

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